Classic Shepherd’s Pie

Indulge in the timeless delight of Classic Shepherd’s Pie with this delectable recipe. Begin by crafting a savory foundation of ground beef and vegetables bathed in a tangy tomato gravy. Crowned with a velvety layer of buttery mashed potatoes, this dish stands as the epitome of comforting family cuisine.

Ingredients:

• 1 tablespoon vegetable oil
• 1 chopped onion
• 2 cloves minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound lean ground beef
• 4 teaspoons all-purpose flour
• ¼ cup Heinz Tomato Ketchup
• ¾ cup Heinz® Tomato Juice
• 2 tablespoons Heinz Worcestershire Sauce
• 2 tablespoons Dijon mustard
• 1 cup frozen mixed vegetables (peas and carrots)
• 3 cups warm, cooked mashed potatoes
• 2 tablespoons butter
• 1 minced garlic clove
• ⅔ cup warm milk

Instructions:

1. Preheat the oven to 350 degrees F (180 degrees C).
2. Heat oil in a skillet over medium heat. Add onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring frequently, for 5 to 7 minutes.
3. Crumble ground beef into the pan and cook until browned. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce, and mustard. Simmer for 5 minutes. Add mixed vegetables. Transfer to a 9-inch baking dish.
4. Whip mashed potatoes with warm milk, remaining salt and pepper, butter, and garlic until fluffy. Spread potatoes evenly over the meat mixture.
5. Bake in the preheated oven until the potatoes are golden on top, approximately 35 minutes.

Recipe Tips:

• For a meatless version, substitute 4 cups of chopped mushrooms for the meat.
• Opt for a pub-style shepherd’s pie by using ground lamb instead of beef and marking the potatoes with a fork.
• This casserole can be assembled and refrigerated for up to 2 days before baking. Increase the cooking time to 45 minutes.